• Journal of Korean Library and Information Science Society
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• v.37 no.1
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• pp.375-403
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• 2006

This study analyze the cited literatures of six chapters of Limwonsibyukji, which mainly deal with agriculture. As a result, it is confirmed that among citations twenty kinds of literature have orthographic errors in title and fifty three kinds of literature are abbreviated titles. Totals of cited literature which concerned with agriculture in Limwonsibyukji are 357 kinds and citation frequency is 5349 times. Core literatures which citation frequency over 100 times are Kunbangbo, Nongseo, Nongjeongjeonseo, Bonchogangmok, Jeminyosul, Jengbosanlimkyongje, Nanhoeomokji, Haeongpoji, Hwahansamjaedohae, Bakjumokdansa and six chapters of Limwonsibyukji concerning agriculture was mainly compiled through direct citation from raw materials.

• Asia-pacific Journal of Multimedia Services Convergent with Art, Humanities, and Sociology
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• v.9 no.12
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• pp.439-451
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• 2019

This study is about the historical records of anchovy which has fluent nutritions as well as the representative side dish in Korean food culture and life. The formal first record about anchovy is in the Uhaeieobo written by Damjeung in 1803. Another important historical record about anchovy are Hyeonsaneobo(Jasaneobo) written by Jeong Yak-jeon in 1814, and Eomyeonggo(Fish name list) of Nanhoeomogji written by Seo Yu-gu in 1820. The anchovies were used for food in Korea even before the Chosun Dynasty, but they were not noticed by people. Because at that time, fishing tools and instruments such as nets were not developed enough to raise enough catches and food processing technology were not developed. Since then, in the Japanese colonial era, it has been actively developing agricultural fertilizers using anchovies. In addition, the processing technology that can be used as an edible food using anchovy has been rapidly developed. Now, the anchovy industry has very important position in Korea's fisheries industry. Among them, 'Jukbangryum anchovy' catching bamboo weir tool which has been existed for over five hundred years in Namhae province, not only creates great high economic value, but also has cultural value. Therefore, the historical literature study on anchovy can be used as an invaluable resource not only for the study of fishery from an industrial point of view, but also for the registration of world cultural heritage and GIAHS (Globally Important Agricultural Heritage System) of 'Jukbangryum' which is traditional fishery catching instrument in Korea.